Tender Brown Sugar Cake with Silky Coffee Buttercream & Salted Caramel
Three layers of moist brown sugar cake, a silky coffee buttercream, and homemade salted caramel that drips down the sides. This cake looks like you spent all day on it – and you kind of did – but every step is worth it.
Equipment
- Three 8-inch round cake pans
- Stand mixer or hand mixer
- Heavy-bottomed saucepan
- Off-set spatula
- Piping bags or zip-top bags
- Parchment paper rounds
Ingredients
For the Cake
- 3 cups all-purpose flour
- 2 cups packed dark brown sugar
- 1 cup unsalted butter, softened
- 4 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1/2 cup strong brewed coffee, cooled
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
For the Coffee Buttercream
- 1 1/2 cups unsalted butter, softened
- 5 cups powdered sugar
- 3 tbsp strong brewed coffee, cooled
- 2 tsp vanilla extract
- 1 pinch salt
For the Salted Caramel
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- 1/2 cup heavy cream
- 1 tsp flaky sea salt
Instructions
- Preheat oven to 350°F. Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper rounds.
- Cream the butter and brown sugar together on medium-high until light and fluffy, about 4 minutes. Scrape the bowl halfway through.
- Add the eggs one at a time, beating well between each. The batter should look smooth and thick.
- Whisk the flour, baking powder, baking soda, and salt together in a separate bowl.
- Stir the cooled coffee into the buttermilk. It may look slightly curdled – that's normal.
- Add the flour mixture in three additions, alternating with the buttermilk mixture, starting and ending with the flour. Mix until just combined – stop as soon as the last streak of flour disappears.
- Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Make the caramel: Heat the sugar in a heavy-bottomed saucepan over medium heat, stirring constantly with a whisk until it melts into a deep amber liquid. Add the butter and stir until melted, then slowly pour in the cream (it will bubble up – keep stirring). Remove from heat and stir in the flaky salt. Let cool for 10–15 minutes before using.
- Make the coffee buttercream: Cream the butter until pale and fluffy, about 5 minutes. Gradually add the powdered sugar, then the cooled coffee and vanilla. Beat for a full 5 minutes on medium-high until light, airy, and spreadable.
- Assemble the cake: Level the cake layers with a serrated knife. Place one layer on your serving plate, spread a generous layer of buttercream, and drizzle a tablespoon of caramel. Repeat with the second layer. Top with the third layer, then frost the entire outside with the remaining buttercream. Drizzle the remaining caramel on top, letting it drip down the sides. Let the caramel chill for 2–3 minutes before pouring so it stays thick.
Notes
Store the assembled cake in an airtight container in the fridge for up to 4 days. Bring to room temperature 30 minutes before serving. You can freeze unfrosted cake layers tightly wrapped in plastic wrap and foil for up to 3 months. For clean slices, use a hot knife – run it under hot water, wipe dry, and slice between each cut. If your caramel seizes, add a tablespoon of warm water and whisk over low heat to bring it back together.